Grain-Free Cinnamon Coffee Cake with Maple Drizzle

Grain-Free Coffee Cake with Maple Drizzle

Breakfast is the most important meal of the day for me…no matter what time of day I eat it.  I generally like to have bacon and eggs, omelets, frittatas or sometimes even coconut pancakes but every once in a while on the weekends or for holidays a nice sweet treat served with homemade spicy sausage is where it is at!  This recipe is adapted from one in Elana Amsterdam’s Gluten-Free Almond Flour Cookbook and is truly the best gluten-free, grain-free, refined sugar-free coffee cake I’ve ever eaten…as a matter of fact it is better than any coffee cake I’ve ever had that was full of sugar, gluten and grain!!!

This past Friday was my mom’s birthday followed by Mother’s Day on Sunday so I thought I’d treat my mom, dad and husband (and let’s be honest…ME, too) to a fun, decadent breakfast dessert…and it really hit the spot!

Out of the oven…resting.

Grain-Free Cinnamon Coffee Cake (makes 9-12 servings):

2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped
1/2 cup raisins
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 large eggs
1 tsp. vanilla

3 Tbsp. ground cinnamon
3 Tbsp. butter or coconut oil, melted
6 Tbsp. maple syrup
1/2 cup sliced almonds or chopped pecans

Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish or pan with butter or coconut oil and lightly dust with almond flour.

To make the cake:

Combine the almond flour, salt, baking soda, pecans and raisins in a large bowl.  In a medium bowl, whisk together the melted butter or coconut oil, maple syrup, eggs and vanilla.  Make a well inside the dry ingredients and pour the wet ingredients into the well.  Stir the wet ingredients into the dry ingredients until thoroughly combined, the batter will be very thick.  Scrape the batter into the prepared baking dish. Using a spatula, gently push the batter into place making it as level as possible.

To make the topping:

Combine cinnamon, butter or coconut oil, maple syrup and pecans or almonds in a bowl.  Spread the topping over the cake batter. 

Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour on a wire rack.  Slice cake into squares and drizzle with Maple Frosting before serving.

This cake can be stored in an airtight container at room temperature for several days.  Once you drizzle it, store it in the fridge.

Maple Drizzle:

3/4 cup coconut butter

1/4 cup pure maple syrup (or more to taste)

1/4-1/2 cup heavy whipping cream, almond milk, or coconut milk

pinch of salt

In a small saucepan, heat all ingredients over medium-low heat, stir until well combined.  Consistency should be thin enough to drizzle over the coffee cake.

***If you eat dairy and prefer a maple cream cheese drizzle…substitute 4 ounces softened cream cheese for the coconut butter and reduce the heavy cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until smooth.  Again the consistency should be thin enough to drizzle***

This coffee cake is delightful with or without the drizzle.

This recipe is shared at: Slightly Indulgent Tuesday, Tasty Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesdays, Fight Back Friday, Beyond the Peel

No drizzle necessary for complete yummi-ness!

But then again…why not just go for it!


  1. That maple drizzle looks outstanding! The whole thing does really! Pinned!

  2. Omg this looks SO So good!!

  3. That really does look very nice – it’s clearly packed full of delicious flavour. I want one with a coffee right now for my breakfast… alas.

  4. This coffee cake looks incredible! Will definitely be making this one–thank you!


  5. Kelly S. says:

    Wow! This looks so wonderful. What kind of almond flour did you use? Right now, all I have is BRM, but I know sometimes that doesn’t work too well.

    • I use Honeyville Blanched Almond Flour but I have used Bob’s Red Mill interchangeably without a problem in most recipes…I have heard that some people have had problems with it but I have not.

  6. Oh how I love coffee cake. Looks like a real winner! Thanks for sharing.

  7. This looks so sinfully indulgent but totally is not! Your lucky parents… 😉

  8. This looks so good that words fail me. Definitely making. Pinned.

  9. I made this cake this afternoon and it was a hit with the boys!! 🙂 I will definitely be making this one again. Thanks for sharing this recipe.

  10. I’d choose the one with the drizzle! Just found your blog.. and happy to be following you!!

  11. stopnsmellthechocolates says:

    Oh I am totally drooling right now!! Sounds soooo yummy! I will be trying this out. 🙂

  12. This looks AMAZING! Thanks so much for sharing over at Whole Foods Wednesday ~ Halle

  13. What a fabuolus looking recipe. I don’t usually bake because I don’t need extra calories in addition to my meals, but this looks like something I want to try — and very very soon.

  14. I have just recently been put on a gluten-free diet with no added sugars. I am wanting to try the Coffee Cake but not sure about the sugar content with the maple syrup. Any thoughts? It looks so yummy! I am on the hunt for some great dessert recipes.

  15. I am working on a whole host of strawberry posts, and was wondering if i could post a version of your coffee cake strawberry style? It turned out fabulous!

  16. Question: I have some raisin heaters in the house. Are the raisins for taste or to help keep it together? In other words, would I be able to leave them out without it compromising anything, or can I leave them in and they would go unnoiticed?

  17. Just made my first batch (muffins instead of cake) and they are spectacular! Thank you so much for this recipe–I’m passing it along!!

  18. Wow this is amazing!!!!! I will definitely be making this again, thanks for the recipe. The only problem was that the maple drizzle was far too runny to put on. I followed the recipe so I’m not sure why. No matter how long I let it cool for (over an hour) it was runny like soup! What went wrong?!

  19. Just made this and it is delicious. It is now my favourite gluten and dairy free sweet fix without the sugar. thanks for the recipe

  20. This looks delicious! What size pan did you use? Can’t wait to make it!

  21. Looks like a winner to me. You wouldn’t happen to have nutritional data would you???

  22. 😣 didn’t taste right.
    I thought it was going to be nice with raisins and maple siriup but it was…. Wrong! I had pinned it but just deleted.what went wrong, I followed the steps changed a bit- used walnuts instead of pecans and increased raisins to dates, prunes and sultanas but just didn’t work. 😣

  23. I make this exactly as described. It has now been in the oven for 40 minutes and still counting.. I have added another 8 minutes. The outer edges are cooked, but the center is pretty raw. Really disappointed, but if it comes out cooked and taste good it will be worth the cost of the almond flour. I could not let it bake anymore. I upped the temp to 375. Top was burning. Total baking time was 50 minutes… still slightly raw in the center.

  24. Great recipe! I’m on the SIBO Specific Diet right now and I really appreciated finding something this delicious. I had to use honey instead of maple syrup and omit the raisins. Instead of making the topping, i just put the chopped almonds and cinnamon in the batter. I made it into muffins and baked them at 350 for about 15 minutes. Now I have easy breakfasts/snacks for the next few days!

  25. Raewyn Rodwell says:

    My cake is in the oven now. Smells yummy

  26. Cheyenne Wray says:

    I have made this multiple times and my family really liked it . I like to make it as a special treat for Shabbat breakfast. It is a exceptional recipe, I had no problems with it, that being said, I do like to double it for our family of six, and I have also replaced the raisins with equal amount of blueberry’s, mmmm!

  27. Is there a sugar free alternative? That’s a lot of maple syrup

    • It’s 1/4 cup maple syrup for 12 servings which is about 1 tsp. per serving. You could leave off the drizzle if you prefer but even with that its only about another 1/2 tsp. I haven’t tried any other sweeteners but if I did I would try date paste or swerve sweetener.


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